Eggplant italiano
Yield: 4 servings
Ingredients:
- 2 lg Garlic cloves minced 1/2 ts Marjoram dried
- 1 lg Onion coarsely chopped 1/2 ts Thyme dried
- 1 lg Celery stalk chopped 1 ts Oregano dried
- 1 lg Green pepper chopped 1 cn Tomatoes diced (28 oz.)
- 2 tb Olive oil (or more) 2 c Mozzarella cheese grated
- 1 c Fresh mushrooms sliced Salt & pepper to taste
- 1 md Eggplant
Instructions:
sliced 1/4" *Eggplant should be young firm a deep purple and without surface blemishes or scars.* Saute garlic onion celery and green pepper in hot oil in a skillet (I use my beloved wok) for about 5 minutes. Add mushrooms and saute 1 minute longer. Add eggplant slices to skillet stirring well for an additional 5 minutes. Add seasonings and tomatoes. Cover and heat to simmering. Place in an oiled shallow casserole (Corning is ideal). Sprinkle cheese over eggplant and place covered in a pre-heated oven (350F.) for 20 minutes. Remove cover and bake an additional 10 minutes until bubbly and golden.
